Page 14 - 2024MarApr

WILD ABOUT COOKING

BLACKENED CATFISH ON THE GRIDDLE

This simple blackened catfish recipe for the griddle or cast-iron skillet is a bit spicy and a tad sweet, perfectly crisp outside
with a flaky, tender inside. The best part is it can be cooked outside on a griddle, so clean-up is a breeze, and there are no
lingering fish smells inside!
The catfish itself has a mild yet smoky flavor and a tender, flaky texture.
—Sheila Thigpen
LIFELOVEANDGOODFOOD.COM LIFELOVEANDGOODFOOD.COM LIFELOVEANDGOODFOOD.COM

INGREDIENTS DIRECTIONS
2 8-ounce catfish filets • To make Fish Rub, add spices to shallow dish and stir with a fork until combined.
2 Tbsp. canola oil • Pat catfish filets dry with paper towel. Dredge filets in Fish Rub mixture, shaking off any excess.
1 Tbsp. unsalted butter
• Preheat griddle over medium-high heat. Add canola oil and spread in an even layer with a long-handled
FISH RUB spatula. Then add the butter and spread it around until it is melted and foamy.

1 Tbsp. smoked paprika • Place filets on hot griddle and cook on each side about 3 minutes, until fish is browned and flakes easily
with a fork.
1 Tbsp. dark brown sugar
2 tsp. dried oregano NOTES
1 tsp. garlic powder • To cook in a cast-iron skillet, preheat skillet over medium-high heat, then add the canola oil and
1 tsp. cumin butter. Once butter is melted and foamy, add catfish. Cook on each side for 3 minutes, until the fish
1/2 tsp. salt flakes easily with a fork. To avoid smoke indoors, you could heat the cast-iron skillet on an outdoor
gas grill with the lid closed.
1/4 tsp. cayenne pepper
• Another cooking method is frying the blackened catfish in an air fryer.
• Don’t miss the sides of the fish when coating it with the spice mixture!
Garnish with fresh parsley and serve with lemon wedges for a squeeze of lemon juice to brighten the flavor.
Serve catfish with dirty rice, tangy coleslaw, and homemade hushpuppies for a complete and satisfying meal.

ABOUT THE AUTHOR
Sheila Thigpen is a recipe developer, food photographer, and food writer. She is publisher of “Life, Love,
and Good Food” — a Southern food blog — and author of “Easy Chicken Cookbook” and “The 5-Ingredient
Fresh and Easy Cookbook.” After 20-plus years in the publishing industry, she retired in 2018 to focus on her
own creative endeavors full time. Her website is Lifeloveandgoodfood.com. She and her husband live near
Sheila Thigpen the beautiful Smoky Mountains.

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